Honey Salmon Sushi Bowls
Serves 4
4 fillets salmon (skinless & boneless)
2 cups sushi rice
2 Tbsp olive oil
2 cucumbers (finely sliced into matchsticks)
1 large carrot (peeled & finely sliced into matchsticks)
125g canned corn kernels (rinsed & drained)
1 large ripe avocado (thinly sliced)
Honey marinade:
2½ Tbsp honey
2½ Tbsp coconut aminos
2 tsp rice wine vinegar
1 Tbsp lime juice
2 tsp sesame oil
2 garlic cloves (minced)
1 tsp fresh ginger (minced)
Sushi bowl dressing:
3 Tbsp rice wine vinegar
1½ Tbsp coconut aminos
1 Tbsp fresh lime juice
2 tsp sesame oil
2 tsp honey
1 tsp sesame seeds
Combine all honey marinade ingredients in a small bowl and mix together well
Place salmon fillets in a shallow dish and pour marinade over the top. Ideally cover and allow to marinate in the fridge for 4 hours, however you can skip this step (the flavour just won’t penetrate the fish)
Cook sushi rice as per packet instructions
Heat olive oil on medium-high heat in a cast iron skillet or barbecue. Place each fillet of salmon in the hot skillet, along with the remaining marinade. Cook on each side for a few minutes (dependant on size of fillet) until each side is lightly charred. The remaining marinade will go thick and sticky
Combine sushi bowl dressing in a small bowl and mix well
Construct sushi bowls with rice, veg, salmon and dressing. Sprinkle sesame seeds on top and serve